Rub the spice mix thoroughly into the lamb. Cook over charcoal or char-grill on medium-high heat for about 10 minutes, turning often until thoroughly browned. Be cautious not to allow too much flaring, as lamb fat will ignite easier than other fats.

Remove from the grill and place on rack in a pan. Brush the ribs with barbecue sauce and place in 325°F / 163°C oven for about 2 hours or until meat pulls away from bones easily. Brush the ribs with the barbecue sauce as needed to develop a nice glaze. The ribs can be served whole as a single portion or cut into individual ribs.